Name: Easy Italian Butter Cookies Recipe - Melt-in-Your-Mouth Perfection
Prep time: 30 min
Cook time: 12 min
Total time: 54 min
Yield: Approximately 3-4 dozen cookies
Ingredients: 2 cups all purpose flour; 1/2 teaspoon baking powder; 1 pinch salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large egg yolks; 1 teaspoon pure vanilla extract; 1 tablespoon whole milk (optional, if needed); nonpareil decorating sprinkles; 1/2 cup melting chocolate

Italian Butter Cookie Recipe – is there anything more delightful? We think not! For generations, these delicate, melt-in-your-mouth cookies have been a cherished tradition, gracing holiday tables, coffee breaks, and special celebrations across the globe. What is it about this simple yet elegant treat that captures our hearts and taste buds so effectively? It’s the perfect balance of rich butter, a hint of sweetness, and that satisfyingly tender texture that just crum extractbles into pure bliss with every bite. People adore them for their nostalgic charm, their versatility in decoration, and their ability to transport us back to cherished memories of family kitchens and shared moments. This particular Italian Butter Cookie Recipe stands out because it achieves that authentic, homemade flavor with remarkable ease, ensuring that even novice bakers can create a truly spectacular cookie that rivals any bakery’s best. Get ready to impress yourself and everyone you share them with!

Ingredients:

2 cups all purpose flour
1/2 teaspoon baking powder
1 pinch of salt
1 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 large egg yolks
1 teaspoon pure vanilla extract
1 tablespoon whole milk (optional, only if needed to achieve a soft dough consistency)
Nonpareil decorating sprinkles
1/2 cup melting chocolate (dark, milk, or white, according to your preference)

Preparing the Dough

This Italian Butter Cookie Recipe is all about simplicity and elegance. The key to achieving that perfect tender crum extractb and delicate flavor lies in using room temperature butter and not overworking the dough. Let’s get started!

Combine Dry Ingredients

In a medium bowl, whisk together the all purpose flour, baking powder, and pinch of salt. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent leavening and flavor in your cookies. Set this bowl aside for now.
Cream Butter and Sugar

In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat them on medium speed until the mixture is light, fluffy, and pnon-alcoholic ale yellow. This process incorporates air into the butter and sugar, which contributes to the cookies’ tender texture and helps them spread just the right amount when baking. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is incorporated evenly.
Incorporate Wet Ingredients

Add the two large egg yolks and the pure vanilla extract to the creamed butter and sugar mixture. Beat on medium-low speed until just combined. It’s important not to overmix at this stage, as this can develop the gluten in the flour too much, leading to tough cookies. The egg yolks add richness and help bind the dough, while the vanilla extract provides that classic, comforting aroma and flavor.
Combine Wet and Dry Ingredients

Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. The dough will start to come together. At this point, the dough might seem a bit stiff. If it feels too drum extractand crumbly, and is not coming together into a cohesive ball, you can add the optional tablespoon of whole milk, a teaspoon at a time, until the dough just begin extracts to hold together. Be very careful not to add too much liquid, as this can make the cookies spread excessively. The goal is a soft, pliable dough that is easy to handle but not sticky.
Chill and Shape the Dough

Turn the dough out onto a clean surface and gently bring it together into a ball. Do not knead. Divide the dough into two equal portions. Flatten each portion into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough is a vital step. It firms up the butter, making the dough easier to roll and cut, and it also allows the flavors to meld. Once chilled, remove one disc from the refrigerator. You can either roll it out on a lightly floured surface to about 1/4 inch thickness and use cookie cutters, or shape it into a log about 1.5 inches in diameter, wrap it tightly in parchment paper, and chill again until firm enough to slice into 1/4 inch rounds. The log method is particularly easy for creating uniformly shaped cookies.
Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. If you rolled out the dough, cut out your desired shapes. If you used the log method, slice the chilled log into 1/4 inch thick rounds. Arrange the cookies on the prepared baking sheets, leaving about 1-inch spacing between them to allow for slight spreading. If you are using sprinkles, you can press them onto the tops of the cookies before baking, or wait until after they are dipped in chocolate. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Be careful not to overbake, as these cookies are meant to be delicate. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This initial cooling on the sheet prevents them from breaking.
Decorate Your Cookies

Once your Italian butter cookies are completely cool, it’s time for the fun part: decorating! Prepare your melting chocolate according to package directions. This usually involves microwaving in short intervals or using a double boiler. Dip half of each cookie into the melted chocolate. You can also drizzle melted chocolate over the cookies. Immediately after dipping or drizzling, sprinkle the still-wet chocolate with nonpareil decorating sprinkles. Place the decorated cookies back on the parchment-lined baking sheet to allow the chocolate to set. You can also add sprinkles to the tops before the chocolate hardens completely. For a different look, you can melt the chocolate and dip the entire cookie, or just the edges.

Conclusion:

And there you have it – your guide to creating the most delightful Italian Butter Cookie Recipe! We’ve walked through each step, from creaming the butter and sugar to the final bake, ensuring you achieve those perfectly crisp yet tender cookies. These Italian Butter Cookies are a timeless classic, perfect for any occasion. Whether you’re looking for a simple treat to enjoy with your afternoon coffee or a beautiful addition to a holiday cookie platter, this recipe is sure to impress. Don’t be afraid to get creative with serving! They’re wonderful on their own, but also pair beautifully with a dollop of fresh fruit preserves or a light dusting of powdered sugar.

Feeling adventurous? Consider adding a touch of lemon zest to the dough for a brighter flavor, or dip half of each cookie in melted dark chocolate for an extra layer of indulgence. The possibilities are truly endless with this versatile Italian Butter Cookie Recipe. We encourage you to try it out and share the delicious results with your loved ones. Happy baking!

Frequently Asked Questions:

Can I make these Italian Butter Cookies ahead of time?

Absolutely! These cookies store exceptionally well. Once completely cooled, store them in an airtight container at room temperature for up to a week. They might even taste better on the second day!

How can I ensure my Italian Butter Cookies don’t spread too much?

Chilling the dough before baking is key! This helps the butter firm up, preventing excessive spreading. Also, ensure your baking sheets are not too hot and avoid overcrowding the pan.